Directions

First, make aïoli: Put garlic in a mortar, sprinkle with salt and mash into paste. Put egg yolks, lemon juice and garlic in a bowl; whisk together. While whisking, add oil, drop by drop to start, picking up speed as the emulsification takes. If it appears to be too thick, add a little water to thin it out. Also check lemon, garlic and salt levels. Do not store overnight.

Now, spice it up: Mix 1 tbsp. Sriracha sauce into 1 cup aïoli; adjust the amount up or down depending on how spicy you like your burger. You may substitute mayonnaise for aïoli if you prefer. (Aïoli is simply a strongly flavored garlic mayonnaise.)

Note: The American Egg Board recommends purchasing pasteurized eggs to make aïoli or heating the egg yolks slightly as follows: After whisking together first 4 ingredients, transfer to a small saucepan and cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat immediately; let cool 4 minutes. Return mixture to bowl and continue as directed.